beat the pasty tax - Seasalt Blog Seasalt Blog

beat the pasty tax

posted on March 30th, 2012 by Emma


With the pending Pasty Tax hanging over the Cornish people, we have come up with a way to beat the tax by creating your own! With hundreds of variations for the Cornish pasty, there are plenty of recipes to choose from. We have found a true Cornish recipe for you to test out, let us know how you get on.

The Essential Ingredients

  • The very best Chuck Steak
  • Cornish Potatoes
  • Cornish Swede
  • Cornish Onion
  • Pastry (either short crust or flaky)
  • Salt
  • Pepper  (for seasoning)
  • Egg Yolk (for basting, from Cornish Reared Hens of course!)

The Cornish Recipe

  1. Cut the chuck steak (minced steak is not the Cornish way!) into small cubes trimmings and fatty bits off to ensure every mouthful is enjoyable. Dice the potatoes and swede into small squares around ¼ inch in size.
  2. Rolling the pastry out onto a marble or wooden baking board dusted in flour aim for a thickness of around a ¼ inch. Using a small saucer (or large we won’t judge!) cut out your pasty circles.
  3. Leaving enough pastry to fold over and crimp, layer up a handful of your diced vegetables and then your diced steak. Layering is the traditional way of creating the perfect pasty; don’t be tempted to mix the ingredients!
  4. Don’t forget to add your seasoning at this stage just a pinch of salt and a sprinkling of crushed pepper!
  5. We have now arrived at the crimping stage; personally we prefer the side crimp giving something to hold onto as you munch your way through.
  6. Pull your pastry over the veggies and meat and start crimping. Although there is no art to the crimping (some may argue this) it’s best to keep it as uniform and tight as possible to help the inners cook and keep moist.
  7. Don’t forget to tie your Cornish knot at the end of your crimp, and a small prick to the surface to let some steam out during cooking.
  8. A baste with egg mix then needs to cover the pasty, turning your pasty golden as it bakes in the oven. Cook on a baking tray in a preheated oven for 40 minutes at 200°c, adding a final glaze ten minutes before the end to boost the colour.

And for the more adventurous why not try some of these non-traditional flavourings…

  • Steak and Stilton
  • Chick Pea Curry
  • Green Thai Curry
  • Chocolate and Chilli
  • Steak and Ale
  • Chocolate and Banana


One Response to “beat the pasty tax”

  1. Kevin Armes says:

    So the best way to avoid the tax is to put the pasty shops out of business? Maybe the pasty shops should reciprocate and post instructions for how people can make their own clothes. :-)

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